I have a sweet tooth, but I find them to be a little cloying sometimes. I can do one — maybe two — of the mini ones before calling it a night. Stopping at two candies a night? That’s unheard of around these parts.
But have you ever noticed when you add more sweetness, things somehow become a little less sweet? It’s science, babe, and it’s happening here.
Miss ‘I-Can-Only-Eat-Two-Cadbury-Eggs’ over here can easily polish off a basket full of these Cadbury Creme Egg Brownie Bombs. They’re a spin-off of my very first (and still extremely popular) Chocolate Chip Cookie Dough Brownie Bombs. Except, instead of cookie dough, we’re using Mini Cadbury Creme Eggs for that Easter flair. And in my eyes, the brownie kind of helps cut the sugary fondant center of the infamous eggs, if that makes any sense. Brownies to the rescue!
These Cadbury Creme Egg Brownie Bombs have the miniature Cadbury Creme Egg in the middle of all this chaos. The next layer is a fudgy baked brownie. It’s simple: bake your fudge brownies, then press them gently in your hand, then wrap ’em around the Cadbury egg – kind of like a brownie heating blanket. (Side note: we should market those). Then we coat the whole tamale in white chocolate and sprinkles, because sprinkles are scientifically proven to make life infinitely better.
The result? This madness. I’m not sorry.
I’m leaning on just because.
Cadbury Creme Egg Brownie Bombs
- 1 pan 13x9" fudge brownies, baked, cooled, and cut into approx. 1-2" squares (I recommend using Pillsbury's Chocolate Fudge mix)
- 15 Cadbury Creme Mini Eggs unwrapped
- 1 pkg. Vanilla Candiquik
- Assorted Easter sprinkles
- Line a rimmed baking sheet with wax paper or a silicone liner; set aside.
- Take a brownie square in your hand and, using the heel of your hand, gently compress the brownie flat. Take a Cadbury Mini Egg and wrap it with the brownie, rolling and pinching the brownie in your hands until it covers the mini egg completely. Mold into an egg-shape if possible. Set on the baking sheet. Repeat with remaining eggs.
- Once all the bombs are made, freeze them for about 30 minutes to firm up.
- Melt the CandiQuik according to package directions, until smooth. Dip each brownie bomb into the CandiQuik with a fork, coating it completely. Allow excess to drip off and return to the baking sheet. Repeat with remaining brownie bombs.
- Once all bombs are coated, spoon the remaining CandiQuik into a small resealable plastic baggy. Seal out the air, snip off a corner of the bag, and drizzle the remaining CandiQuik over the coated brownie bombs. Immediately top with sprinkles. Allow chocolate to set before serving.
You guuuuyysss. These bombs are soooo sweet and rich; the perfect Easter treat! Feel free to coat them with regular Chocolate CandiQuik if you’d like, but I like the Vanilla CandiQuik for an extra sweet touch to play off the fondant filling of the eggs. These are so fun!